Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat

Authors: HUI-ERH, CHAI - National Taiwan University; Sheen, Shiowshuh - Allen

Submitted to: Food Control
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/24/2020
Publication Date: N/A
Citation: N/A

Interpretive Summary: The non-thermal intervention technology and natural antimicrobials were used to enhance microbial food safety. High pressure processing (HPP) is one of the very effective non-thermal means to inactivate or kill foodborne pathogens in selected foods. HPP, when combined with food grade ingredients, i.e. ally isothiocyanate (AITC, a major compound in mustard oil) and acetic acid (AA, a key component in vinegar) demonstrated a synergy impact on reducing the Salmonella contamination (99.999% cell count reduction per gram) in ground chicken meat at lower hydrostatic pressure level. Meat color change due to the imposed stresses was also evaluated. Mathematical models were developed to describe and predict the Salmonella survival behaviors after HPP treatment. Those models may be used in the risk assessment to reduce foodborne illness.

Technical Abstract: High pressure processing (HPP) technique combined with food–grade antimicrobials, i.e. ally isothiocyanate (AITC, a major compound in mustard oil) and with/without acetic acid (AA, a key component in vinegar), is a promising preservative hurdle system for meat industries to reduce foodborne pathogens. With the addition of AITC and AA, the hydrostatic pressure level may be lower to 350 MPa which clearly demonstrated a synergistic effect on the reduction of Salmonella. For example, a 5 log reduction was obtained at 350 MPa (4 min) combined with 0.05% AITC (w/w); and more than 7 log inactivation was achieved at 350 MPa (12 min) with 0.075% AITC and 0.1% AA (w/w) added. The color of ground chicken meat is mainly affected by pressurization, where color coordinates (L*, a*, b*), and 'E were significantly increased after treated with 250 MPa for 4 min (P < 0.05). In addition, the storage test (28 days at 4°C and 10°C) after HPP (300 MPa, 8 min)+AITC (0.0625%)+AA (0.05%) treatment further confirmed that AITC and AA potentially remained active and continuously killed the stress-damaged cells. Linear regression model (R2 = 0.94) and dimensionless nonlinear model (F-value = 910.07; Pr > F) were developed and validated to predict the impact of the four factors, i.e., pressure level (250–350 MPa), operation time (4–12 min), and concentrations of AITC (0.05–0.075%) and AA (0.0–0.1%), on Salmonella survival in ground chicken meat and all discrepancies (prediction vs. experiment) were within 15%. Those models may provide useful tools for regulatory agencies on the microbial risk assessment to enhance food safety and for food industries on process optimization and cost reduction